Menu
Pineapple Chicken Pineapple Chicken
Pineapple Hawaiian Chicken Pineapple Hawaiian Chicken
Hawaiian Pineapple Chicken Hawaiian Pineapple Chicken
Coconut Pineapple Chicken Coconut Pineapple Chicken
Chicken with Pineapple Chicken with Pineapple
Paradise Pineapple Pie Paradise Pineapple Pie
Pineapple Curry Chicken Pineapple Curry Chicken
Pineapple Chicken Casserole Pineapple Chicken Casserole
Honey Pineapple Chicken Honey Pineapple Chicken
Pineapple Pepper Chicken Pineapple Pepper Chicken
Pineapple-Mango Chicken Pineapple-Mango Chicken
Caribbean Pineapple Chicken Caribbean Pineapple Chicken
Baked Pineapple Chicken Baked Pineapple Chicken
Pineapple Delight Pineapple Delight
Pineapple and Chicken Salad Pineapple and Chicken Salad
Tangy Pineapple Chicken Tangy Pineapple Chicken
Pineapple Chicken with Spaghetti Pineapple Chicken with Spaghetti
Italian Pineapple Chicken Italian Pineapple Chicken
Pineapple Teriyaki Chicken Pineapple Teriyaki Chicken
Pineapple Chicken Lo Mein Pineapple Chicken Lo Mein

Pineapple Chicken Paradise

Add a Review
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling

Makes

8 servings

Updated: Jun. 27, 2023
You'll think you've traveled to the tropics when you bite into this inviting chicken salad, served in an attractive pineapple "boat". It's a blend of a variety of tastes and textures, including coconut, peanuts, mandarin oranges and green grapes. —Dorothy Anderson, Ottawa, Kansas
Pineapple Chicken Paradise
Pineapple Chicken Paradise Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 fresh pineapples with tops
  • 1-1/2 cups cubed cooked chicken breast
  • 3/4 cup chopped celery
  • 1/3 cup reduced-fat mayonnaise
  • 1/3 cup fat-free plain yogurt
  • 2 tablespoons chutney
  • 1/2 teaspoon salt
  • 1/4 cup dry roasted peanuts
  • 1/4 cup sweetened shredded coconut, toasted
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup halved green grapes

Directions

  1. Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. Turn pineapple shells cut side down on paper towels to drain; set aside.
  2. In a large bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes.
  3. Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes.

Nutrition Facts

3/4 cup: 203 calories, 8g fat (2g saturated fat), 26mg cholesterol, 300mg sodium, 25g carbohydrate (0 sugars, 3g fiber), 11g protein. Diabetic Exchanges: 2 fruit, 1 lean meat, 1 fat.